Pomegranate Israeli Couscous
An easy and quick side dish of chewy couscous and juicy pomegranate.
- 1 cup uncooked Israeli couscous (also labeled as pearl couscous)
- 1 cup pure pomegranate juice
- 1 cup water
- 1/2 cup sliced toasted almonds
- 1 cup pomegranate arils (seeds) (hold 1/2 of a pomegranate cut side down over a large bowl and firmly hit the skin side with a spoon until the seeds fall out into the bowl)
- 1 Tbsp olive oil
- 1 tsp cider vinegar
- 1 tsp maple syrup
- Kosher salt and black pepper
Preparation time 5mins
Cooking time 15mins
Combine couscous, pomegranate juice and water in a medium saucepan set over medium-high heat. Bring to a boil.
Reduce heat to low and simmer, uncovered, until most of the the liquid is absorbed, about 10-12 minutes, stirring occasionally. Remove from heat, cover, and let sit for 5 minutes.
Meanwhile, whisk together the olive oil, vinegar, maple syrup, and salt & pepper to taste.
Stir in toasted sliced almonds and pomegranate arils. Toss with the vinaigrette. Taste and add salt and pepper, if desired.
Serve warm, at room temperature, or cold.
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